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English Fry-Up Bowl

English Fry-Up Bowl
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Prep Time: 10 min Serves: 2
Cooking Time: 46 min Yield: 2 bowls
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Did someone say bacon? Instead of traditional bacon, opt for turkey bacon, Canadian bacon or veggie bacon. You still have to mind the amount you eat given the amount of sodium, but the satisfaction level from having just a little bit goes a long way. Sausages can also be of the poultry or vegetarian kind.



1. Preheat oven to 400 F. Lightly coat mushrooms, garlic, tomato and one half an onion with a tbsp of olive oil and scatter them on a foil-lined sheet tray. Season with salt and pepper and fresh thyme leaves. Add bacon and sausage to the tray and roast for 20 minutes.
2. In a small pot, cook ½ cup beans on low heat and keep warm.
3. Bring a pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash with a fork, ricer or potato masher.
4. Set another pot of water to boil on the stove to poach eggs.
5. Meanwhile, in a pan over medium heat, drizzle 1 tsp olive oil then add shredded cabbage and cook until tender, about 2 minutes. Mix cabbage and potato in a bowl away from heat, form ⅓ cup potato and cabbage mixture into patty and brown in heated pan, about 3 minutes. Flip and brown about 3 minutes then add to the tray in the oven to keep warm.
6. Add vinegar to boiling water to poach eggs. Crack eggs individually into a cup. Create a whirlpool in the water to help the egg white wrap around yolk. Slowly tip the egg into the water, white first. For a runny egg, poach two minutes then remove with a slotted spoon.
7. Slice bread in half and toast.
8. Set bubble and squeak in the bowl, nestle surrounded by half portions of beans, mushrooms and onion. To each bowl, add a roasted tomato and sliced sausage. Garnish with bacon, toast point and 1/2 slice Cheddar.



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